Recipes

Poultry

Cinnamon Chicken with Couscous

This dish shows how vibrant in flavour a simple chicken dish can be with the easy addition of cinnamon and oranges on a bed of couscous.

Serves: 4

Ingredients:

4 Red Tractor British chicken breast fillets, skinless

250g couscous

50g sultanas

1 tbsp plain flour

1/2 tsp ground cinnamon

Salt & freshly ground black pepper

200ml hot vegetable stock

2 tbsp balsamic vinegar

2 oranges

150g Red Tractor sugar snap peas

2 tbsp finely chopped Red Tractor flat-leaf parsley

Method:

Pour 400ml boiling water over the couscous. Stir in the sultanas and seasoning to taste, cover and stand for 10 minutes.

Mix the flour with the cinnamon and dust the chicken breasts with the cinnamon mix and the freshly ground black pepper. Heat a large, non-stick frying pan and dry fry the chicken for about 5 - 6 minutes each side, until thoroughly cooked (the juices should run clear and there should be no pink meat). Transfer to a plate and keep warm.

Return the pan to the heat, add the stock, vinegar, the juice from 1 orange and 2 tsp finely grated orange zest.

Bring to the boil, then simmer gently for 5 - 6 minutes, or until it has reduced by about half.

Peel the remaining orange and cut into segments. Boil the sugar snap peas in water for 2 minutes, then drain.